Allergen-Free Raisin-Carrot Muffins
Description
Perfect for kids with lots of allergies, these egg-free, nut-free, dairy-free, and gluten-free muffins are studded with carrots and raisins.
Ingredients
•
3/4 cup raisins
•
1/4 cup orange juice
•
1 1/2 cups rice flour
•
3/4 cup white sugar
•
2 teaspoons baking powder
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1 teaspoon ground cinnamon
•
1/2 teaspoon salt
•
1/4 teaspoon ground allspice
•
1/4 teaspoon xanthan gum
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1 cup finely shredded carrots
•
1/4 cup vegetable oil
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2 tablespoons water
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1 1/2 teaspoons dry egg replacer (such as Ener-G®)
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
2
Mix raisins and orange juice together in a small bowl.
3
Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.
4
Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.
5
Make a well in the center of the flour mixture; pour in carrot mixture. Mix until batter is moistened. Spoon batter into the prepared tin, filling each cup 3/4 full.
6
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.